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RiverwalkHealth

Oct 20, 2015

Pumpkin Curry Soup Recipe

Most pumpkin recipes call for canned pumpkin or roasted sugar
pumpkins, not the jack-o-lantern variety. But one adventurous Bastyr University
alumna, Maribeth Evezich ('06), determined to not let her uncarved
jack-o-lanterns go to waste, created this festivePumpkin Curry Soupthat will bring a
touch of festivity to any meal throughout the fall and winter seasons. Find
more of Ezevich's recipes on her blog,WholeFoodsExplorer.com.

Ingredients

1medium pumpkin

2medium onions, diced

1medium apple, diced

2clove garlic, minced

2tbsp peeled and minced ginger

2tbsp coconut oil, olive oil, or butter

2tbsp Madras curry (or double to taste)

1tsp cinnamon

1⁄8tsp cayenne

1tsp allspice

2tsp salt, divided

3cup vegetable broth or water

1can organic coconut milk

2tbsp apple cider vinegar (or double to taste)

Instructions

Pumpkin roasting directions:

·Preheat oven to 350° F.

·Clean pumpkin inside and out, removing all the seeds.

·Cut the pumpkin in half from the top.

·Place the pumpkin halves, cut side down, in a large baking dish
or sheet.

·Add water to the bottom of the pan or sheet, filling it up about
1/4 inch.

·Bake for 45-60 minutes or until tender.

·Remove pan from the oven and let the pumpkin halves cool.

·Scoop out the flesh and discard the skin. It will look nothing
like canned pumpkin.

·Store refrigerated in a glass container for up to five days.

Soup directions:

·Heat the coconut oil in a stock pot over medium-high heat.

·Add the onions, apple, garlic and ginger and cook until the
onions soften and are translucent, about 5 minutes.

·Let the soup simmer for 45-60 minutes, or until the pulp is very
soft.

· Remove from the heat and let cool for 5 minutes.

·Process the soup until smooth. Unless using an immersion
blender, return the soup to the pot.

·Add the coconut milk, up to 1 teaspoon of the remaining salt as
needed and the apple cider vinegar.

·Reheat briefly over medium heat before serving.

Notes

·Type of Pumpkin: This recipe used
jack-o-lantern-type pumpkin, not sugar pumpkins as used in most recipes.

·Type of Curry: Madras curry can
have quite a bit more heat than regular curry powder. Using 4 tablespoons of Madras
curry will create a soup with some kick. If you prefer less heat, use regular
curry powder or just 2 tablespoons of Madras curry powder. Madras curry will
also impart a darker, caramel color as compared to the more golden hue of
regular curry powder.

·Garnish: Roasted pumpkin
seeds are an obvious choice for a seasonal garnish. Here, I thinned out some
Greek yogurt with almond milk and drizzled it barista-style.

·Reheating: This soup will
thicken when cooled. When reheating, stir in some broth or water to thin to
desired consistency.

·Pumpkin Nutrition: Pumpkins are very
high in fiber, beta-carotene, potassium and has the lowest amount of
carbohydrates of the squash family.